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These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 2 muffins equals 126 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 112 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Monkey Muffins in Simple & Delicious September/October 2009, p37
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Sep. 24, 2011 by dryare
TASTE OF HOME should use this recipe to teach the importance of reading the reviews before trying a new recipe. There are so many new & helpful ideas and variations of ingredients, size, baking time,etc. that make it easier to make it today!Thanks for all your comments. Yum, Yum!
TASTE OF HOME should use this recipe to teach the importance of reading the reviews before trying a new recipe. There are so many new & helpful ideas and variations of ingredients, size, baking time,
etc. that make it easier to make it today!
Thanks for all your comments. Yum, Yum!
Reviewed on Sep. 20, 2011 by minth23
very yummy and easy. A big hit at our house
very yummy and easy a big hit at our house
Reviewed on Aug. 19, 2011 by emk1936
I have made this recipe twice and found it to be the best muffin recipe I've tried. It is moist and comes out of the paper wrappers easily. Will make it often. My husband said it is a "keep" recipe.
Reviewed on Aug. 04, 2011 by longstaff
I am the original contributor of this recipe. I've changed it over the years just to experiment. My most recent adaptation can be found at http://countingchef.blogspot.com/2011/06/monamie-mardi-peanut-butter-monkey.html. A healthier version of the recipe is at the end of the page (after my Warrior Dash story). I've been trying to bake without butter and lots of sugar. It's a work in progress, but I wanted to share and hope you enjoy.
Reviewed on Jul. 30, 2011 by gappa6
These were purple ribbon winners at our county fair and my daughter gets to take them on to State!!
Reviewed on Jul. 20, 2011 by xmamabear27x2
very delicious and moist. Even my kids, who aren't big muffin eaters, loved them.
Reviewed on Jul. 07, 2011 by gizmogal
SCRUMPTIOUS. Perfect flavor trio of peanut butter, banana and chocolate. I used half sugar and half Splenda, and made 20 regular size muffins. This recipe is a keeper!
Reviewed on Jul. 05, 2011 by karjidunkle@comcast.net
Wonderful!! Made 17 regular size muffins. Baked 20-23 min.
Reviewed on Jul. 04, 2011 by cnparry
I made this for the first time and all my family loved them. They were moist and did not have a heavy banana taste or peanutbutter taste. Everything blended together well. Granddaughter wanted an icing on hers.
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